Luis Alvarado

• Evaluating labeling, and improving large language models (LLMs)
• Writing and evaluating prompts to help AI comprehension and learning
• Evaluating and reviewing other works by administering QA reviews based on company standard
• Challenging and stumping the model on specific tasks
• Conducted labeling and categorizing of data to ensure accurate classification
• Providing detailed feedback that helps models improve

• Operated various cooking stations including sauté, broiler, and fryer to prepare menu items.: Sauté, Broiler, Industrial ovens, Flat top, Fryer
• Facilitated communication between back of house and front of house to coordinate order accuracy.: Rang up orders and communicated between BOH and FOH for any changes, mistakes, and future orders to keep up communication
• Prepared and executed party platters for events of 50+ guests, delivering consistent quality and timely service.
• Train and mentor 5+ new hires on kitchen safety, station protocols, and equipment operation.
• Trained and mentored 5+ new hires on kitchen safety and station protocols, enhancing team readiness and operational efficiency.
• Assisted BOH with sour mixes for the bar and resolved POS errors for servers.
• Prepared Party menu involving baked goods such as: cheesecakes, triple layer chocolate cakes, croissants Involved proofing and prepping doughs such as cookie, croissant and pie. As well as genoise cakes.

• Oversaw food preparation and production for opening shifts to ensure safety procedures were followed.
• Tracked daily profits and managed bank deposits, assessed team efficiency weekly based on cleanliness, guideline adherence, and teamwork.
• Managed team responsibilities to enhance workflow and productivity on the shift.
• Keeping count and tallying daily profit, depositing to our bank, in charge of rating team efficiency every week based on cleanliness, following guidelines, and teamwork.
• Prepared for opening by measuring ingredient quantities, cleaning and cutting fresh produce, and labeling and dating meats and vegetables.
• Demonstrated essential fast food techniques such as frying and grilling food items.: frying, flattop grilling, reading tickets, adhering to customer’s food allergens
• Pre-opening preparation(measure ingredient quantity for the day , clean and cut fresh produce, label and date ingredients such as meats and vegetables)
• Evaluated business operations for cost control, tracked store orders using checklists, and organized thorough daily checks with Excel for weekly/monthly orders; managed unloading and organization during AM shifts.
• Store Closing: clean and sanitize all dishes, clean grill, oil trap, fryer filter, organize and clean walk-in, date produce: packaged date and expiration date

• FOH: Provided service to parties of 10-30+ and hosting experience, familiarized with POS
• Switched between BOH and FOH roles 5 days/nights a week (host, dishwasher, busboy) to support team flexibility and service delivery
• Maintained restaurant functionality, communication, and cleanliness to meet health inspection standards
• Managed to-go delivery service by taking customer orders over the phone.
• Executed scheduled cleaning procedures: FIFO, food temperature checks, and sanitation water pH level monitoring

Coursework: Nutrition, Essentials of Hosp./Tourism, Essentials of Baking and Pastry, Food Science, Food and Bevg. Management ,Menu Development and Planning, Rev. Management, Fundamental Event Planning. Plating Design, International Flavor Studies

• Major Coursework: Weekly menu planning
• Major coursework: Programming basics: JavaScript web development, computer organization, machine learning, computing/Python